We love all of the chefs who joined us at our Grains of Discovery World Launch party last June, but Chef Pascal Sauton has a special place in our hearts. We have known him for years and worked with him on several projects. We are so honored to be among his last official projects. Pascal hung up his apron strings this summer after securing Eater’s title of Hottest [Sexiest] Chef in the Nation. Even if you don’t agree with Eater’s choice, you have to admit the man has a sense of humor. He is now cooking purely for the love of food and enjoying his family.
This dish is exotic and comforting and really not all that complicated (relatively speaking). If lamb belly is not up your alley, you can still enjoy this dish with a different protein or simply prepare the Moroccan farro on its own.
Here’s to you, Pascal!
- 2 cups Bob’s Red Mill Organic Farro
- 2 preserved lemons, rinsed, skin finely chopped
- ¼ cup pitted Moroccan black olives, cut in small pieces
- Zest of 2 oranges, finely grated
- ¼ cup dry figs, finely chopped
- ¼ cup toasted sliced almonds
- 6 green onions, finely minced
- ½ cup cilantro leaves
- Flake sea salt
- 1 pinch Cayenne pepper
- 1 piece lamb belly, about 24”x16”
- 6 sprigs fresh mint, roughly chopped
- 3 sprigs fresh rosemary, finely chopped
- 3 tbs olive oil
- Salt, ground black peppercorns
- 1 small yellow onion, peeled and diced small
- 1 medium carrot, peeled and diced small
- 2 celery stalk, washed and diced small
- 2 cups dry red wine
- 1 tbs tomato paste
- 1 cup water
- 6 garlic cloves, chopped
- 2 tbs rose petal Harissa
- 2 large eggs
- 2 tbs freshly squeezed lemon juice
- 1 tsp salt, freshly ground black pepper
- 1 cup extra virgin olive oil
Place the belly on a cutting board and remove excess fat. Sprinkle the whole surface with salt, pepper, rosemary and mint. Roll the belly tightly and tie with butcher twine. Season the outside of the roll with salt and pepper. Heat up the olive oil in a large skillet and sear the belly roll on all sides. Place in a roasting pan. Add onion, carrot, celery and cook over medium heat until soft. Add the vegetables to the roasting pan on each side of the belly roll. Add red wine, tomato paste and water. Cover tightly with aluminum foil and braise in a 350 degree oven for 4 hours. Remove the roll, cut wines off and set aside, cover until ready to serve.
Rinse Farro under cold water. Place Farro with 6 cups of water in a pot, bring to a boil, reduce heat to medium and cook for 30 minutes. Drain excess liquid then place in a large mixing bowl. Add remaining ingredients, and then season to taste with the salt and cayenne pepper.
Combine the garlic, harissa, egg, lemon juice, salt and pepper in a food processor, or blender and puree. Add the oil in a low stream and continue to process until the mixture has formed a thick emulsion.
Reheat Farro mixture in a skillet with one tbs olive oil. Keep stirring until hot and divide on the center of 8 plates. Cut the belly roll in 8 equal slices and place each slice on top of the Farro, then spoon a small amount of the aioli over it.